Both hot and cold(leng re jie xiang yi wu mei pai gu )

Both hot and cold

Introduction:

"Originally, I wanted to make Huamei ribs. After a round in the supermarket, it seemed that I didn't see a suitable Huamei. Xiaoxiong bought a bag of Wumei and was worried about the bad taste. I don't have this worry. Considering that these two kinds of ingredients are sour and sweet, I think it's good to use Wumei. On the Internet, I specially checked the difference between plum and plum: plum: also known as sour plum, Huangzi, hehanmei and ganzhimei. It is the nearly mature fruit of Prunus mume, a deciduous tree of Rosaceae, which is smoked by fireworks. Huamei: it is a kind of yellow ripe plum, commonly known as Huangmei

Production steps:

Step 1: soak the plum in water.

Step 2: wash the spareribs, cool the pan under water, open fire and blanch to remove the blood.

Step 3: blanch the spare ribs.

Step 4: soak the black plum.

Step 5: add proper amount of oil in the pot, heat the oil, turn it down, add rock sugar, ginger, scallion and star anise, stir fry over low heat until the rock sugar melts.

Step 6: put in the ribs, stir fry over high heat, add wine, soy sauce and soy sauce.

Step 7: add appropriate amount of hot water, then pour the soaked black plum with water, bring to a boil over high heat, and simmer slowly over low heat for about 40 minutes.

Step 8: finally, collect the juice.

Materials required:

Spare ribs: moderate amount

Mume: right amount

Ginger: right amount

Scallion: right amount

Star anise: 1

Rock sugar: right amount

Soy sauce: moderate

Old style: moderate

Cooking wine: moderate

Note: raw materials: spareribs, black plum, side dishes: ginger, scallion and star anise 1 seasoning: rock sugar, soy sauce, cooking wine 1. Soak the black plum with water first, you can release the taste of black plum better. 2. Add some old style to help color.

Production difficulty: simple

Technology: stewing

Production time: three quarters of an hour

Taste: other

Chinese PinYin : Leng Re Jie Xiang Yi Wu Mei Pai Gu